![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6713.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6728.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6727.jpg)
So, I used the broth to make ramen lunch. The broth was tasting perfect, so I seasoned it with just a pinch of salt.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6676.jpg)
I also had leftover simmered ground chicken ("tori soboro").
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6694.jpg)
So, I used it as a topping for the ramen, along with boiled egg, chopped cilantro and scallion plus a little drizzle of la-yu at the end. Great one-pot quick donabe lunch made in mini-size classic-style donabe, "Rikyu Tokusa". I used dry instant ramen, and it tasted super!
Happy donabe life.